|
| 1 1/4 | lb beef flank steak, cut into thin slices |
| 2 | tablespoons soy sauce |
| 3 | cloves garlic, finely chopped |
| 1 | tablespoon grated gingerroot, if desired |
|
| 1/3 | cup hoisin sauce |
| 1/3 | cup water |
| 1 | tablespoon cornstarch |
| 1/2 | teaspoon crushed red pepper flakes |
|
| 2 | tablespoons peanut or vegetable oil |
| 2 | cups fresh small broccoli florets |
| 1 1/2 | cups ready-to-eat baby-cut carrots, cut lengthwise into julienne (2x1/4x1/4-inch) strips |
| 2 | tablespoons water |
| 1/2 | cup cashew halves, if desired |
Serve with...
Cantaloupe Granita
Total Time:
3 hours 45 min
| 1. | In medium bowl, mix beef, soy sauce, garlic and gingerroot; set aside. In small bowl, mix sauce ingredients with wire whisk until well blended; set aside. |
| 2. | In wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef mixture, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Stir-fry 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl. |
| 3. | To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add broccoli and carrots; cook 2 minutes, stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli and carrots are crisp-tender. |
| 4. | Return beef mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened. Sprinkle each serving with cashews. |
|
| To make cutting the beef easier, put the uncooked flank steak in the freezer for 15 minutes. Cutting with the grain, cut the steak into 3 long strips, then cut each strip across the grain into 1/8-inch-thick slices. |
|
| Serve the stir-fry mixture over hot cooked rice or Asian noodles. |
Nutrition Information:
370 ( 120); 14g ( 3 1/2g, 0g); 105mg; 660mg; 19g ( 3g, 4g); 44g 160%; 30%; 4%; 25% 1 ; 0 ; 1/2 ; 5 1/2 1